The slightly wet dough gives you a nice soft crumb – just be careful not to overwork it.

2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, cut into small chunks
2 eggs
¼ cup buttermilk
1 teaspoon vanilla
5 ounces bittersweet chocolate, chopped into coarse chunks
Milk or beaten egg for glaze

Preheat oven to 400 degrees. Whisk together flour, sugar, baking powder, salt and nutmeg. Using fingers or a pastry cutter, work in butter until mixture resembles coarse meal. Stir in chocolate chips. In another bowl, beat together eggs, buttermilk and vanilla. Pour over flour mixture and stir just until combined.

Turn dough onto lightly floured board and knead two or three times. Work in additional flour if dough is too wet – you want it to be soft but not sticky. Pat into circle about one inch high. Using biscuit cutter, cut into two-inch rounds and place on baking sheet. Brush tops with milk or beaten egg. Bake until golden, about 18 to 20 minutes.